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Mashed Potato-Topped Mini Tourtière

The sweet, vibrant pop of mango and hint of licorice from star anise make a delicious match with savoury roast pork.

Makes: 2 batches (4 servings each)
Prep Time: 15 min.

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Total Time: 70 min.

3	Yukon Gold potatoes (about 2 lb/1 kg), peeled and cubed
6 oz	Compliments Cream Cheese, cubed	175 g
1/4 tsp	nutmeg	1 mL
3/4 tsp	each salt and pepper, divided	4 mL
1 lb	extra lean ground beef	500 g
1 lb	lean ground pork	500 g
1	large onion, finely chopped
2 tbsp	Sensations by Compliments Roasted Garlic Seasoning Paste	30 mL
1 tbsp	chopped fresh Compliments Thyme leaves	15 mL
3/4 tsp	each ground cinnamon and allspice	4 mL
3 tbsp	all-purpose flour	45 mL
2 cups	Compliments Beef Broth, 25% Less Sodium	500 mL
2 cups	frozen peas or corn	500 mL

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Tips

We used extra lean ground beef in this recipe, but if you’re using lean or medium beef, drain off all visible fat before filling the tart pans.

Freeze it After cooling, arrange tourtières on a baking sheet and freeze until firm - about 4 hrs. Wrap tops with foil, pack into freezer bags and freeze up to 3 months.
Mashed potatoes can become dry when frozen – adding cream cheese keeps them light and fluffy.

Reheat it Preheat oven to 350°F (180°C). If baking pies straight from the freezer, place on a baking sheet and bake for 45 min., covered. Then uncover, and bake 15 min. longer. If thawed overnight in the refrigerator, bake covered pies 20 min. then uncover and bake 10 min. longer.

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